Shallots have a delicate flavor caught somewhere between onion and garlic, but subtler than either. Shallots always add a nice touch to dishes, but they can be hard to find, difficult to peel, expensive, or all three. If you’d prefer not to use a shallot here, use 1 scallion, thinly sliced.
2 teaspoons olive oil
1 shallot, minced
1 yellow summer squash (8 ounces), halved lengthwise and thinly sliced crosswise
1/2 pound sugar snap peas, strings removed
1 package (10 ounces) frozen peas
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon tarragon
1 In a large nonstick skillet, heat the oil over medium heat. Add the shallot and cook until tender, about 2 minutes.
2 Add the yellow squash and cook, stirring frequently, until crisp-tender, about 3 minutes.
3 Stir in the sugar snaps, peas, lemon zest, salt, and tarragon, and cook, stirring frequently, until the sugar snaps and squash are tender and the peas are heated through, about 5 minutes. Makes 4 servings
Makes Makes 4 servings servings.
Per serving: 110 calories, 2.8g total fat (0.4g saturated), 0mg cholesterol, 5.7g dietary fiber, 17g carbohydrate, 6g protein, 377mg sodium.